dc.contributor.advisor | Taufik, Epi | |
dc.contributor.advisor | Wulandari, Zakiah | |
dc.contributor.author | Al Faruq, Muhammad | |
dc.date.accessioned | 2023-05-26T01:17:59Z | |
dc.date.available | 2023-05-26T01:17:59Z | |
dc.date.issued | 2023 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/118028 | |
dc.description.abstract | Protein susu A1 merupakan salah satu penyebab gangguan sistem pencernaan
pada penderita intoleransi laktosa. Susu A2 dapat menjadi bahan alternatif dengan
diolah menjadi gelato dengan penambahan minyak zaitun sebagai antimikroba yang
diharapkan dapat mengurangi gangguan pencernaan pada penderita intoleransi
laktosa ketika menkonsumsi gelato. Penelitian ini bertujuan mempelajari
karakteristik fisik, kimia, organoleptik, dan antimikroba dari gelato berbahan baku
susu A2 dengan penambahan minyak zaitun sebanyak 0%, 3% dan 6%. Penelitian
ini dilakukan menggunakan Rancangan Acak Lengkap (RAL) dengan tiga kali
pengulangan. Data dianalisis menggunakan sidik ragam (ANOVA) dengan selang
kepercayaan 95%. Data organoleptik dianalisis menggunakan uji kruskal wallis
dengan selang kepercayaan 95%. Hasil penelitian menunjukan tidak berpengaruh
nyata (P>0,05) terhadap karakteristik fisik, sifat hedonik warna, mouthfeel, dan
tekstur, serta sifat antimikroba pada bakteri gram positif. Penambahan minyak
zaitun berpengaruh nyata (P<0,05) terhadap kadar lemak, sifat hedonik aroma dan
rasa, semua atribut sifat mutu hedonik, dan sifat antimikroba pada bakteri gram
negatif. | id |
dc.description.abstract | A1 milk’s protein is one of the causes of gastrointestinal symptoms in lactose
intolerant patients. A2 Milk can be an alternative ingredient by modifying it to
gelato with additional olive oil as an antimicrobial that can be expected to reduce
gastrointestinal symptoms in lactose intolerant patients when consuming gelato.
This study aims to analyze the characteristic of physical, chemical, organoleptic,
and antimicrobial from A2 milk-based gelato with additional olive oil as much as
0%, 3% dan 6%. Thus study This study will use a completely randomized design
(CRD) with three repetitions. Data were analyzed with Analysis of Variance
(ANOVA) with a 95% confidence interval. Organoleptic data were analyzed with
the kruskal wallis test with a 95% confidence interval. The result showed an
insignificant difference (P>0,05) in the physical characteristic, hedonic
characteristics in color, mouthfeel, and texture, as well as antimicrobial properties
of gram-positive bacteria. Additional olive oil showed significant differences
(P<0,05) in fat level, aroma and flavour in hedonic characteristic, all hedonic
quality characteristics, and antimicrobial properties on gram-negative bacteria. | id |
dc.language.iso | id | id |
dc.publisher | IPB University | id |
dc.title | Karakteristik Gelato Berbahan Baku Susu A2 dengan Penambahan Minyak Zaitun Sebagai Antimikroba Saluran Pencernaan | id |
dc.title.alternative | Characteristic of A2 Milk-Based Gelato with Additional Olive Oil as an Antimicrobial Gastrointestinal System | id |
dc.type | Undergraduate Thesis | id |
dc.subject.keyword | gelato | id |
dc.subject.keyword | milk A2 | id |
dc.subject.keyword | olive oil | id |
dc.subject.keyword | lactose intolerant | id |